Kombucha Research & Scientific Studies
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COMPARATIVE HEALING PROPERTY OF KOMBUCHA TEA AND BLACK TEA AGAINST INDOMETHACIN-INDUCED GASTRIC ULCERATION IN MICE: POSSIBLE MECHANISM OF ACTION
By D Banerjee, S A Hassarajani, B Maity, G Narayan, S K Bandyopadhyay, S Chattopadhyay
The healing activity of black tea (BT) and BT fermented with Candida parapsilosis and kombucha culture, designated as CT and KT respectively against the indomethacin-induced stomach ulceration, has been studied in a mouse model. The KT sample (KT4) produced by fermenting BT for four days, ...
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COMPARISON OF ANTIMICROBIAL PROPERTIES OF KOMBUCHA FERMENTED FROM GREEN TEA, BLACK TEA AND YERBA MATE
By Cameron Prophet
Kombucha tea is a popular health beverage that is brewed from the fermentation of tea and sugar using a culture of yeast and bacteria. Traditional kombucha brews utilize black and green teas derived from the Camellia sinensis plant. However, recent reports in Brazil have described the use of ...
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COMPARISON OF THE PRODUCTS OF KOMBUCHA FERMENTATION ON SUCROSE AND MOLASSES
By Radomir V. Malbaa, Eva S. Lonar, Mirjana S. Djuri
Fermentation of 1.5 g/L of Indian black tea, sweetened either with 70 g/L of sucrose or an adequate quantity of three kinds of molasses, was conducted by domestic Kombucha (Acetobacter strains in symbiosis with Saccharomycodes ludwigii, Saccharomyces cerevisiae, Saccharomyces bisporus, ...
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COMPLETE GENOME SEQUENCE OF KOMAGATAEIBACTER HANSENII STRAIN SC-3B
By Sarah Pfeffer, Richard Santos, Marcus Ebels, Darius Bordbar, R. Malcolm Brown, Jr.
This study reports the release of the complete nucleotide sequence of Komagataeibacter hansenii SC-3B, a new efficient producer of cellulose. Elucidation of the genome may provide more information to aid in understanding the genes necessary for cellulose biosynthesis.
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CONSUMER ACCEPTABILITY OF A KOMBUCHA COFFEE (COFFEA) PROTOTYPE WITH TRADITIONAL COFFEE CHARACTERISTICS
By Cheryl Rock, Rachel Blaine, Christine Costa
Coffee and Kombucha tea are both beverages that have been consumed for many years, with a current increased momentum in consumption due to many correlations with beneficial health aspects. The objective of this study was to assess the consumer acceptability of a Kombucha Coffee, which tastes ...
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COPPER CONTENT IN KOMBUCHA FERMENTED MILK PRODUCTS
By Ana D urovi, Sneana Kravi, Zvonimir J Suturovi, Zorica S Stojanovi
Copper belongs to a group of essential elements and needs to be replenished through food in certain quantities every day. But on the other hand, the ingestion of large amounts of copper has an adverse effect on the human body, so that food should be subject to control in terms of copper ...
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CORRELATION OF THE MICROSTRUCTURE WITH VISCOSITY AND TEXTURAL PROPERTIES DURING MILK FERMENTATION BY KOMBUCHA INOCULUM
By Vladimir R Vuki, Katarina G Kanuri, Spasenija D Milanovi, Mirela D Ilii, Dajana V Hrnjez, Marjan I Ranogajec
The aim of this study was to examine the changes in the microstructure, textural properties, and viscosity of the gel formed during milk fermentation with kombucha inoculum and to establish a relationship between the microstructure and these properties. The values of the analyzed ...
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COSMECEUTICAL EFFECT OF ETHYL ACETATE FRACTION OF KOMBUCHA TEA BY INTRADERMAL ADMINISTRATION IN THE SKIN OF AGED MICE
By Nafiseh Pakravan PhD, Elaheh Mahmoudi PhD, Seyed Ali Hashemi PhD, Jamal Kamali BSc, Reza Hajiaghayi PhD, Mitra Rahimzadeh PhD, Vajiheh Mahmoodi MSc
Background/Purpose: Natural ingredients have been always an interesting approach to prolong the youthful appearance of skin. One of the natural compounds is Kombucha tea (KT), which has been mainly used as an energy drink in Asian countries for a long time. Previous reports indicated that it ...
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COSMETIC OR DERMOPHARMACEUTICAL COMPOSITIONS CONTAINING KOMBUCHA
By Karl Lintner
Cosmetic or dermo pharmaceutical compositions which contain kombucha are disclosed. The present invention further relates to the use of kombucha and cosmetic or dermo pharmaceutical compositions containing the same, alone or in combination, for the care of the skin, mucosae and skin appendages, ...
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CULTIVATION OF TEA FUNGUS ON MALT EXTRACT MEDIUM
By Dragoljub D. Cvetkovi, Sinia L. Markov
The possibility of application of malt extract as a source of carbohydrate in a medium for tea fungus was investigated. The beverage obtained on such a medium was compared with that prepared in a traditional way with sucrose medium. The presence of easily adoptable sugars, glucose, and ...
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CULTURE YOUR LIFE: KEFIR AND KOMBUCHA FOR EVERY DAY NOURISHMENT
By Louise Kane Buckley
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CURRENT EVIDENCE ON PHYSIOLOGICAL ACTIVITY AND EXPECTED HEALTH EFFECTS OF KOMBUCHA FERMENTED BEVERAGE
By Ilmra Vna, Pvels Semjonovs, Raimonds Linde, Ilze Denina
Consumption of kombucha fermented tea (KT) has always been associated with different health benefits. Many personal experiences and testimonials of KT drinkers are available throughout the world on the ability of KT to protect against a vast number of metabolic and infectious diseases, but very ...
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CYTOTOXIC ACTIVITY ASSAY OF N-HEXANE EXTRACT OF SOLANUM NIGRUM L. FRUITS FERMENTED BY KOMBUCHA AGAINST MCF-7 BREAST CANCER CELL LINE
By Rahma Ziska, A Agustina, Dadih Supriadi
Background: Breast cancer is the second leading cause of cancer-related deaths among women worldwide. Anticancer drugs therapy causes unwanted side effects problems that occur when treatment affects healthy tissues or organs. It is quite essential to find potential herbal as an alternative ...
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DAYA HAMBAT AIR FERMENTASI KOMBUCHA RAJA (RAMBUT JAGUNG) TERHADAP PERTUMBUHAN SALMONELLA TYPHI SERTA PEMANFAATANNYA SEBAGAI BUKU SUPLEMEN
By Mahbubatur Rohmah
Kombucha merupakan minuman fermentasi yang berasal dari simbiosis antara bakteri Acetobacter dan khamir Sacharomyces. Kombucha ini biasanya ditumbuhkan pada medium teh, dan kopi. Namun beberapa penelitian telah melakukan inovasi terhadap media tumbuh kombucha diantaranya; belimbing wuluh, ...
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DESENVOLVIMENTO E CARACTERIZAO DE KOMBUCHA OBTIDA A PARTIR DE CH VERDE E EXTRATO DE ERVA-MATE: PROCESSO ARTESANAL E ESCALA LABORATORIAL
By Natalia Paludo
Kombucha is a beverage resulting from the fermentation of sweetened green or black tea by a microbial culture composed of a symbiotic association of bacteria and yeasts. Because of its composition containing bioactive compounds, similar to green tea, and its great socio-economic importance in ...
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DETERMINATION AND CHARACTERIZATION OF THE ANTIMICROBIAL ACTIVITY OF THE FERMENTED TEA KOMBUCHA
By C J Greenwalt, R, A, Keith H Steinkraus
Early reports on kombucha, a traditional fermented tea beverage, suggested that it has antimicrobial activity against a spectrum of organisms and that concentrates of unfermented tea components also have antimicrobial properties. Therefore, the focus of this study was to determine and ...
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DETERMINATION OF ANIONIC MINERALS IN BLACK AND KOMBUCHA TEA USING ION CHROMATOGRAPHY
By Sangita D. Kumar, G Narayan, S Hassarajani
A simple, rapid, and accurate method for the determination of anionic minerals in tea brew has been developed. The quantitative determination of anions - fluoride, chloride, bromide, iodide, nitrate, phosphate, and sulfate was accomplished by anion exchange chromatography with conductometric ...
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DETERMINATION OF D-SACCHARIC ACID-1,4-LACTONE FROM BREWED KOMBUCHA BROTH BY HIGH-PERFORMANCE CAPILLARY ELECTROPHORESIS
By Kan Wang, Xuhua Gan, Xinyun Tang, Shuo Wang, Huarong Tan
Kombucha is a health tonic. d-Saccharic acid-1,4-lactone (DSL), a component of kombucha, inhibits the activity of glucuronidase, an enzyme indirectly related to cancers. To date, there is no efficient method to determine the content of DSL in kombucha samples. In this paper, we report a rapid ...
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DETERMINATION OF ETHANOL IN KOMBUCHA PRODUCTS SINGLE-LABORATORY VALIDATION, FIRST ACTION 2016.12
By Blake Ebersole, Ying Liu, Rich Schmidt, Matt Eckert, Paula N Brown
Kombucha is a fermented nonalcoholic beverage that has drawn government attention due to the possible presence of excess ethanol (0.5% alcohol by volume; ABV). A validated method that provides better precision and accuracy for measuring ethanol levels in kombucha is urgently needed by the ...
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DETERMINATION OF ETHANOL IN KOMBUCHA, JUICES, AND ALCOHOL-FREE BEER BY ENZYTECTM LIQUID ETHANOL: SINGLE-LABORATORY VALIDATION, FIRST ACTION 2017.07
By Markus Lacorn, Thomas Hektor
EnzytecTM Liquid Ethanol is an enzymatic test for the determination of ethanol in kombucha, juices, and alcohol-free beer. The kit contains two components in a ready-to-use format. Quantification is based on the catalytic activity of alcohol dehydrogenase, which oxidizes ethanol to acetaldehyde ...
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DETERMINATION OF SUITABILITY OF BLACK CARROT (DAUCUS CAROTA L. SPP. SATIVUS VAR. ATRORUBENS ALEF.) JUICE CONCENTRATE, CHERRY LAUREL (PRUNUS LAUROCERASUS), BLACKTHORN (PRUNUS SPINOSA) AND RED RASPBERRY
By Ulusoy Abubekir, Canan Ece Tamer
Kombucha is a traditional refreshing beverage usually prepared by fermentation of sweetened black or green tea. In this study, it was aimed to investigate the effects of different raw material usage on composition and sensory properties of kombucha beverage. For this aim, cherry laurel, red ...
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DETERMINATION OF THE CURVE OF GLUCOSE CONSUMPTION OF KOMBUCHA BY HPLC AND OPTIMIZATION OF CULTURE MEDIUM
By Wen-li Tian, Bao-ping Ji, Bo Li, Hong Zhang
Gluconacetobacter sp. A22 was isolated from the symbiotic culture of Kombucha made in the lab. It could produce plenty of d-Saccharich acid 1,4 lactone. Glucose was determined with HPLC. The fermentation period was confirmed for 126hby the cure of glucose consumption (The flasks were incubated ...
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DETOXIFICATION OF LEUCAENA LEUCOCEPHALA LEAVES BY MIXED FERMENTATION WITH KOMBUCHA AND LACTOBACILLUS ACIDOPHILUS
By Changhui Luo, Zhong Dan, Kai Zao, Shengjun
Kombucha liquid, liquid Lactobacillus acidophilus(Moro) Hansen et Mocquot, Lactobacillus bulgaricus(Orla-Jensen) Rogosa et Hansen and Lactobacillus Plantarum(Orla-Jensen) Bergey were used to ferment leaves of Leucaena leucocephala(Lamarck) de Wit to study their detoxification of the leaves, and ...
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DETOXIFICATION OF PATULIN BY KOMBUCHA TEA CULTURE
By Ahmed A. Ismaiel, Rasha H. Bassyouni, Zeinat Kamel, Shaimaa M. Gabr
Kombucha is a refreshing beverage, obtained by fermenting sugared tea with a symbiotic culture of acetic acid bacteria and yeast, consumed for its positive effects on human health. In this study, the potential of kombucha supernatant for reduction of patulin (PAT) of three toxigenic fungal ...
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DEVELOPMENT OF KOMBUCHA WINE
By Sun Yongkang, LU Qinqin
Kombucha wine was prepared with black tea syrup and fermented by Kombucha and wine yeast. Through a single factor experiment and orthogonal experiment, the fermentation conditions of Kombucha wine were optimized. The optimum fermentation parameters were as follows: black tea syrup 16Bx, ...
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